Hey - I forgot about this website: http://shmooedfood.blogspot.com/

They have great stuff! Like this one......

The biggest difference between these and regular Twinkies® is that these taste good.

Step One. Get one the Hostess® Twinkies® Bake Set, complete with baking pan, icing injector, spatula, and cowboy-style Twinkies® Container! If you can't find an actual Hostess® set, do a Google search for "cream canoe baking set" and you'll find many brands to choose from.


Step Two. Throw out the icing injector because it's a cheap piece of junk that will break if you attempt to actually use it. Get yourself a pastry bag fitted with a large star or round tip instead.

Step Three. Preheat oven to 350º. Make the batter for Fluffy White Cupcakes. Spray the baking pan with nonstick spray and fill the cups just under halfway full (about 1/4 cup). Bake for 15 minutes, or until a cake tester or toothpick comes out clean.

Fluffy White Cupcakes

These are perfection: fantastic, light, fluffy cupcakes. They are just right for birthdays, classroom parties, or other special occasions. You can even add some sprinkles to the batter for a colorful confetti cupcake.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Step Four. Let the cakes cool in the pan for 10 minutes, then turn them out (running a thin plastic spatula along the sides helps release the cakes) and set them on a wire rack. Let them cool completely before filling.

Step Five. Make Cream Filling:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 tsp. vanilla extract
2 TB barley malt powder (gives the filling a sweet, marshmallowy taste; not to be confused with malted milk powder)

Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and malt powder and beat for another 2 minutes.

Fill the pastry bag and poke and squeeze out about one tablespoon into three locations in the underside of each cake.


This will make about 16 Vegan Twinkies® with Cream Filling, but do us adults a favor and fill some with puréed organic strawberry jam instead.

I found this recipe awhile back too. It was on her veganlunchbox blog. Still haven't found the pan or tried to make them yet, though I bet you could just make cupcakes and stuff them with the filling too. Mmmm! Maybe I'll have to try them this week!

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That's exactly what I was going to suggest--don't waste your money on that pan, a friend of mine bought it the first time she saw it and realized after $30, 6 months, and never using it, what a waste it was! Just make regular cupcakes and fill them--you can make any kind of cupcakes and fill them w/ anything!